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sensory aroma

Known as: aroma, aromas 
National Institutes of Health

Related topics

Related topics

1 relation

Broader (1)

Smell Perception

Papers overview

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Highly Cited
2009
Highly Cited
2009
Evaluation of antioxidant capacity and aroma quality of breast milk.
2008
2008
Neural network based electronic nose for classification of tea aroma
This paper describes an investigation into the performance of a Neural Network (NN) based Electronic Nose (EN) system, which can… 
2008
2008
Volatile flavour compounds analysis of solid state fermented Thai rice wine (Ou)
Solid-state fermented Thai rice wines (Ou) were analysed to determine their chemical components. Determined parameters were pH (4… 
Highly Cited
2007
Highly Cited
2007
In vitro and in vivo release of aroma compounds from yellow-fleshed kiwifruit.
Comparisons were made between the aroma volatiles of the yellow-fleshed kiwifruit, "Hort16A", at two different stages of eating… 
2005
2005
Aroma release and delivery following the consumption of beverages.
Processes controlling aroma release and delivery during and after the consumption of a beverage were studied using real-time… 
Review
2003
Review
2003
Survey of conditioning indicators for pork loins: changes in myofibrils, proteins and peptides during postmortem conditioning of vacuum-packed pork loins for 30 days.
2002
2002
Analysis of Taste and Aroma
1 Molecular Biology of Taste and Aroma Receptors: Implications for Taste and Aroma of Plant Products.- 2 Use of DNA Microarrays… 
Highly Cited
1997
Highly Cited
1997
Functionality of enzymes that hydrolyse starch and non-starch polysaccharide in breadmaking
Abstract Nine commercial enzyme preparations and two laboratory-designed mixes with amylase and/or pentosanase/xylanase activity… 
Highly Cited
1990
Highly Cited
1990
Inheritance of aroma in rice
SummaryInheritance of an aroma was worked out in crosses between ‘Brimful’ from Nepal as an aromatic rice and leading Japanese… 
Review
1976
Review
1976
Biogenesis of aroma constituents of fruits and vegetables.
The aroma of fruits and vegetables may be considered to originate from the basic nutrients such as carbohydrates, proteins, and… 
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